Pineapple-Lime Jello Mold

A classic lime gelatin mold made creamy with sour cream and studded with crushed pineapple, set in a 1-quart mold.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Pineapple-Lime Jello Mold, photo coming soon
  • Prep 10 min
  • Chill until set 4 hr
  • Total 4 hr 10 min
  • Yield 1 (1 quart) mold

Jump to: Ingredients | Instructions | Tips | Print recipe

This lime Jello mold is a retro favorite at holiday tables. Lime gelatin is dissolved in boiling water, then the juice from a can of crushed pineapple goes in, along with the pineapple itself and a few spoonfuls of sour cream for a pale, creamy green.

Chill it in a 1-quart mold until set, then turn it out onto a plate.

Ingredients

  • 1 (3 ounce) package of lime jello
  • 1 cup boiling water
  • 1 (20 ounce) can of crushed pineapple, juice drained and reserved
  • Water
  • 3 tablespoons sour cream

Instructions

  1. Dissolve. Dissolve the lime jello in the cup of boiling water.
  2. Add the juice. Add the juice from the can of pineapple plus enough water to make 1 cup.
  3. Add the rest. Add the sour cream and pineapple. Mix well.
  4. Chill. Pour into a 1-quart mold and chill in the refrigerator until set.
  5. Unmold. Unmold before serving.

Tips

  • To unmold, dip the mold in warm water for a few seconds, then turn it onto a plate.
  • Lightly oil the mold first for an easier release.

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